Caesar Salad with Crispy Tofu Croutons

In this creative remix of a classic Caesar, Melissa Rubel Jacobson pan-fries tofu cubes until they become crisp and crouton-like. Plus, she blends soft tofu with olive oil, lemon juice, and an anchovy to make a terrific Caesar-style dressing without the standard raw egg yolks.

Total Time: 0:30

Level:
Moderate

Serves:
4

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Ingredients

6 oz. soft silken tofu

1.50 tbsp. extra-virgin olive oil

1.50 tbsp. fresh lemon juice

1.50 tbsp. Freshly grated Parmigiano-Reggiano cheese

1 oil-packed anchovy fillet

1 small garlic clove

0.50 tsp. Worcestershire sauce

0.50 tsp. Dijon mustard

salt

Freshly ground pepper

1 package firm tofu

vegetable oil

0.50 c. cornstarch

2 romaine hearts

Directions

In a blender, puree the silken tofu with the olive oil, lemon juice, the 1 1/2 tablespoons of Parmigiano, the anchovy, garlic, Worcestershire, and mustard; season the dressing with salt and pepper.

Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated. Add the cubes to the oil and fry over moderately high heat, turning once, until crisp, about 8 minutes. Using a slotted spoon, transfer the croutons to a paper towel–lined plate; season with salt.

In a large bowl, toss the romaine with the dressing and two-thirds of the croutons. Transfer the salad to plates and top with the remaining croutons. Sprinkle with Parmigiano and serve.